Comforting Chickpea & Saffron Stew
Total Time
50 minutes
Prep Time
0 seconds
Cook Time
50 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 bay leaf
- 2 cardamom pods
- 0.5 teaspoon coriander seeds
- 1 brown onion
- ½ teaspoon chilli powder
- 17 fl oz vegetable stock
- 100g red lentils
- 1 x 14 oz tin chickpeas
- 2 packs cherry tomatoes
- 1 pinch of saffron
- ½ lemons
- 2 large handfuls of spinach
- pinch of flaky sea salt & black pepper
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Preparation
Step 1
Warm the olive oil in a large saucepan or casserole dish set over medium heat. Add the garlic, bay leaf, cardamom and coriander seeds; cook for 2–3 minutes until fragrant.
Step 2
Add the onion, chilli powder (if using) and a pinch of salt; cook for 15–20 minutes until softened.
Step 3
Stir in the stock, lentils, chickpeas, tomatoes and saffron. Bring to the boil, then reduce the heat and simmer with the lid off for 30–35 minutes, until reduced by about half (the tomatoes should have mostly broken down); stir in the lemon juice and season to taste with salt.
Step 4
Meanwhile, set a small frying pan over medium–low heat, add the cashews and toast them for 8–10 minutes until golden; set aside.
Step 5
To serve, stir in the spinach until wilted and divide the stew between bowls. Add a dollop of coconut yoghurt (if using), scatter over the cashews and garnish with plenty of black pepper.
Step 6
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